Is there anything more comforting than a meatball? There are quite a few options available in the grocery store freezer but if you're looking for an option that isn't ultra processed, why not make your own? These tempeh meatballs have all the savory umami you need but also include whole fermented food that's good for you.
This vegan recipe is seasoned to be versatile. Enjoy with pasta & marinara, pictured here, as a meatball sub, on mashed potatoes with gravy - however you like!
What's in this tempeh meatball recipe?
Thankfully, this tempeh meat ball recipe doesn't contain any weird ingredients. You probably already have most of these things in your pantry.
- ground flaxseed (can also use chia)
- Luv Tempeh Black Beauty Tempeh (has the best umami flavor for this recipe but can use other varieties)
- soy sauce, tamari. liquid aminos - any of these work
- olive oil (can skip if you're oil free)
- onion
- garlic
- oregano
- basil (can use Italian seasoning for the oregano & basil but will be more strongly Italian flavored)
- smoked paprika
- panko or other breadcrumbs, (use gluten-free if needed)
- nutritional yeast (a plant-based pantry staple)
- Salt and pepper
How to make tempeh meatballs
This recipe is pretty easy! But it does use a few dishes so it's a good recipe to make extra and freeze for a busy weeknight meal.
Sauté the onions and garlic to soften.
Add to a food processor with all of the remaining ingredients. Pulse until well-combined. If you need to do this by hand, mince the onion and garlic really small.
Form the mixture into balls and place on a baking sheet. I cover mine with parchment or you can use a non-stick sheet. Make the balls whatever size you like but if you make them larger than pictured here you will probably have to cook them longer.
Bake at 375ºF for 20 minutes flipping halfway through.
Tempeh Meat Balls
An alternative to the highly processed vegan meatballs in the supermarket freezer, these tempeh meatballs are made of healthy plant foods seasoned to be versatile. Enjoy with pasta & marinara, as a meatball sub, on mashed potatoes with gravy - however you like!
Ingredients
- 1 tbsp ground flaxseed
- 2 1/2 tbsp warm water
- 8 oz. Luv Tempeh Black Beauty Tempeh, crumbled
- 2 tbsp soy sauce, or tamari
- 1 tsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 1/4 cup panko or other breadcrumbs, (use gluten-free if needed)
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
- Preheat oven to 375ºF. Prepare a baking sheet by covering with a sheet of parchment or a silicon mat.
- Combine the ground flaxseed and warm water in a small bowl. Let sit to thicken.
- Heat the olive oil over medium heat in a skillet. Add the onion and sauté for 3-4 minutes until soft. Next add the garlic and cook for an additional minute.
- Add the crumbled tempeh, cooked onion and garlic, soy sauce, oregano, basil, smoked paprika, nutritional yeast, panko, and the flax egg to the bowl of a food processor. Season with salt and pepper and pulse until well combined. You can also do this by hand in a large bowl.
- Form into small balls. Add to baking sheet.
- Bake for 20 minutes flipping after 10 minutes. Should be lightly browned on both sides.
- Serve with pasta and marinara sauce, as a meatball sub, with mashed potatoes and gravy - however you like.